Dark Chocolate Semifreddo

Instructions

1. Combine chocolate, vanilla, and ¼ tsp. salt in a medium heatproof bowl. Heat 1½ cups cream in a small saucepan over medium until barely simmering.
2. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. At this point I put the chocolate and cream mixture into my stainless steel Kitchen Aid mixing bowl and place the bowl and the whisk attachment in the refrigerator to cool for about 1 hour.

3. Italian Meringue: Beat egg whites with a pinch of salt on high speed in the bowl of a stand mixer with whisk attachment until soft peaks form.
 Do not overbeat. Meanwhile, cook sugar and ⅓ cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip a candy thermometer to the side of saucepan and increase the heat to medium. Bring to a boil without stirring and cook until thermometer registers 240- 250°F.
 Working quickly and with mixer running, pour hot syrup into beaten egg whites in a steady stream. Beat until shiny and stiff peaks form.
4. Semifreddo: Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue. Scrape into a large loaf pan, a pound cake pan, and cover with plastic wrap. Freeze until solid, at least 3 hours and up to 3 days.

5. Before serving, beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.
 You can also serve the semifreddo with your favorite fruit compote or sauce. Cherries or raspberries are delicious and add color to the plate. A sprinkle of chopped nuts such as hazelnuts is also a great combination. I recently served it with a drizzle of Spanish orange flavored olive oil and a sprinkle of sea salt.

• Servings : 6-8
• Recipe Type : All Recipes, Sweets